I picked up a Masakage Kumo today and was hoping to get an idea of how to care for it.
I've seen a lot of people advise lengthy care procedures which seem a bit overboard to me. I just want to use the thing and enjoy it in the kitchen.
Apart from the normal knife advice (no dishwasher, dry and store in a block after use, etc), is there anything special this knife needs? Should I hone it? Can I do it on a normal steel or do I need something harder like a ceramic steel? Oiling?
Are these easy to sharpen on a japanese stones, or am I better off letting the pros handle it?
Thanks for your advice, and my apologies in advance if this isnt the right forum to be asking.